My childhood memories of stuffed cabbage are not happy. Heavy, dull and indigestible, their name, holishkes, made me think I was being forced to eat rubbery galoshes. This vegetarian version has made me reconsider, though I am still tempted to keep the sour cream and hold the rest. Any cabbage will do - savoy looks prettiest, but green or sweetheart arguably tastes better.
Serves 4
Ingredients
? 8 large cabbage leaves
? 3 tbsp rapeseed oil
? 1 medium onion, finely chopped
? Half a celery stick, finely chopped
? 1 tsp dried mixed herbs
? 50g uncooked rice
? 50g brown mushrooms, chopped into small pieces
? 20-25g ready-to-eat dried apricots, roughly chopped
? 20-25g walnuts, chopped
? 400ml tomato sauce
? Sour cream (optional)
Method
? Preheat oven to 180?C. Remove the tough stalk from the leaves at the point where they were attached to the stem. Don't cut away too much or they will be hard to roll.
? Plunge the leaves into boiling salted water for a minute, until they just start to wilt. Drain and refresh under cold running water. Drain well and pat dry.
? Heat the oil in a frying pan, add the onion and fry for 5 minutes until it starts to soften. Add the celery, the mushrooms and mixed herbs and gently fry for 5 minutes. Stir in the rice for a minute, so the grains start to gleam, then add the apricots and walnuts. Season to taste.
? Spoon a little stuffing onto a cabbage leaf, fold in the sides and roll up to enclose the filling. Place in a single layer in a large, oiled shallow oven-proof dish with the join underneath. Pour over the tomato sauce to just cover the rolls, add water or stock if necessary.
? Cover the dish tightly with foil, bake for 1 hour. Uncover and bake for 15 minutes more.
? Serve, if wished, with sour cream - and who wouldn't?
Source: http://www.thejc.com/lifestyle/recipes/62451/recipe-stuffed-cabbage-rolls
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